Chicken Tostadas

Let’s whip up some easy, peasy Chicken Tostadas that are not just drool-worthy but also ridiculously simple to make. Imagine crispy tostadas topped with juicy, seasoned chicken, black beans, and a dollop of sour cream or guac. Sounds like a party for your taste buds, doesn’t it? ​

This recipe is so delicious served with homemade guacamole, sour cream, and even a little queso! 

Why You’ll Love This Recipe

• Easy weeknight dinner – This recipe comes together fast and is perfect for busy evenings when you need something simple and satisfying.
• Kid-friendly meal – The crispy shells and cheesy toppings make it a hit with picky eaters and kids of all ages.
• Budget-friendly dinner idea – Uses pantry staples like beans, salsa, and corn to stretch your grocery budget.

I live for quick dinner ideas. Anything that takes little prep and the whole family will love gets the stamp of approval from me. These tostadas land firmly at the top of our list. It’s one of the most delicious recipes that can be customized, which is an added bonus for a mom with a picky eater. 

Imagine biting into a chicken tostada layered with black beans, corn, salsa, and cheese. Each bite is a delightful journey of flavors and textures. Together, these elements create a harmonious blend of flavors, making each bite of the chicken tostada a delightful and satisfying experience.

Ingredients You’ll Need

The ingredient list is broken up into two parts. First, the chicken. You can definitely use leftover or rotisserie chicken breast if you’d like. I prefer a simple baked salsa chicken. Here is what you need for the recipe:

• Chicken Breast: Like I mentioned above, you can always use leftover chopped or shredded chicken or opt for my favorite salsa chicken bake. Takes seconds to prep and is full of flavor. 
• Salsa: Both for the chicken and the filling for the tostadas. I recommend picking a brand you really love. We like Paces with a medium heat. 
• Taco Seasoning: Homemade taco seasoning is easy to make, but I pick up the store bought packets. It seems to have the perfect balance of flavors like chili powder and black pepper. 
• Corn Tortillas: This recipe works well with corn tortillas but not so great with flour. If you’re searching for an easy flour tortilla option check out my chicken taquitos. 
• Beans: I personally love refried beans. However, I was vetoed on this recipe. My family voted and loved the black bean version. The perfect way to add a little fiber to the meal. 
• Corn: I almost always have frozen corn on hand, so that is what I used. You can use canned corn. Just make sure you drain it first. 
• Cheese: You have some serious wiggle room with your cheese type. I use cheddar, only because it’s what we always have on hand, but you can try queso fresco, cotija cheese, or even a pepper jack cheese. 
• Favorite Toppings: Here is where you can get really creative. Top with a squeeze of lime juice, chopped red onion, pico de gallo, fresh cilantro and so much more. 

Substitutions and Variations

This baked tostada recipe is super flexible, so feel free to make it your own with what you have on hand. Here are some easy swaps and tasty twists:

• Chicken: Rotisserie chicken works great as a shortcut. You can also use leftover grilled chicken or even ground beef or turkey if that’s what’s in the fridge.
• Salsa: Swap in pico de gallo, enchilada sauce, or even a creamy chipotle sauce for a flavor boost.
• Black Beans: Pinto beans or refried beans are great alternatives.
• Corn: Frozen, canned, or fresh corn all work. Or skip it if you’re not a fan.
• Toppings: Get creative! Sour cream, shredded lettuce, diced tomatoes, avocado, jalapeños, hot sauce, or a squeeze of lime can take things to the next level.

Whether you’re clearing out the pantry or customizing to taste, these tostadas are easy to adjust and always a hit.

Salsa Chicken

Here’s the optional salsa chicken recipe. This is a go-to for us and can even be made in the slow cooker! Consider it a great way to get dinner on the table on Taco Tuesday. 

1. Prep the Chicken: Preheat the oven to 375 degrees. Make sure the chicken is sliced in half lengthwise and relatively even in thickness. 
2. Season: Place the chicken down in a 9×13 pan that has been misted with cooking spray. Sprinkle with the taco seasoning and spoon the salsa directly on top of the chicken. 
3. Bake: Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 degrees F. 
4. Shred: Chop or shred the chicken salsa mixture and set aside for later. 

From here, you can use this recipe as called for below OR opt for serve in a flour tortilla for a quick chicken taco or on a bed of lettuce for a taco salad! 

Chicken Tostada Recipe

This recipe was adapted from Allrecipes. You can definitely play around with the ingredients and customize this to your flavors. One of the benefits of this easy recipe! 

1. Prep the Chicken: Prepare the chicken as stated above. 
2. Bake the Shells: Place the corn tortillas down on a baking tray in an even layer, making sure they do not overlap. Brush each side with oil just until coated. Bake for 3 minutes, flip and bake 3 minutes more or until the shells are slightly crisp.
3. Add the toppings: Spread 1/2 cup of the chicken mixture onto to top of each tortilla. Sprinkle with cheese and return to the oven for 3 to 5 minutes, or until the cheese has melted. 
4. Enjoy: Add your favorite toppings and enjoy! 

Leftover chicken mixture actually makes a delicious topping for tortilla chips! Like the ultimate loaded nachos. 

Storage and Make-Ahead Instructions

These are best served fresh, but you can prep most of the components ahead to make mealtime faster.

Make-Ahead Tips:

• Chicken mixture: Cook and shred the chicken with salsa and taco seasoning up to 3 days in advance. Store in an airtight container in the fridge.
• Tostada shells: Bake the corn tortillas and let them cool completely. Store in a sealed container at room temperature for up to 3 days.
• Toppings: Chop and prep your favorite toppings ahead of time and keep them stored separately in the fridge.

Storage:

• Assembled tostadas don’t store well once topped, since the shells lose their crunch. If you have leftovers, store the toppings and shells separately.
• Reheat the chicken mixture in the microwave or on the stove, then assemble just before serving for the best texture.

Planning ahead makes these a super quick dinner with minimal effort on busy nights.

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